Hot Sauce Recipes

Ingredients:

• 4 slabs of baby back ribs (1 slab per person)
• 4 tablespoons vegetable oil
• Bone Suckin’ Rib Rub
• 1 cup of Fork ‘N Halo Original Sin BBQ Sauce
• Aluminium Foil

Directions:

1. Rinse ribs in water to remove any bony bits from the butchering process
2. If not already done, skin and trim the membrane from the back side.
3. Coat the meat in the vegetable oil then cover with the Bone Suckin’ Rib Rub
4. Wrap the meat in your tin foil and place it in the fridge for about 4 hours to let all the flavors come together.
5. Set up your Webber barbecue for indirect cooking with two zones of heat
6. Bring up to temperature of 225F
7. Place slabs in the cooker on the cooler side of the grill, meaty side upwards.
8. After 3-4 hours brush ribs generously with Fork ‘N Halo Original Sin BBQ Sauce and place over direct heat to bake the sauce on with the lid open for about 10 mins.

Ingredeints:
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas

Directions:

1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
2. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
3. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla’s center. Wrap tortilla so that mixture is captured on the inside .
4. In a casserole dish pour barbecue sauce to coat the dish’s bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.

Ingredients
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)

Directions

1. In a blender or food processor, puree the apricots until smooth.
2. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
4. Stir in liquid smoke if desired. Cool.
5. Store in the refrigerator.